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Please Fave the original Here

A great new recipe from !

(P.S. We also look forward of that Pesto Lamb, if you took a shot of that Walt...just Saiyan' !)

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I decided on this recipe as a side dish with the grilled pesto lamb I'm having for Easter. The actual recipe uses these as filling for pita sandwiches.

Makes 4

Original recipe: https://www.foodnetwork.com/recipes.....recipe-3361890

Ingredients:

1/3 cup vegetable oil, plus more for brushing waffle iron (I used cooking spray for the waffle iron)
2 tablespoons chopped fresh cilantro
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large egg whites
2 cloves garlic, halved
One 15-ounce can chickpeas, rinsed

Steps:

1. Preheat the oven to 200 degrees F (to keep cooked waffles warm).
2. Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth.
3. Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the falafel is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked falafels warm in the oven or covered with foil on a plate while you make the remaining falafels.

Note:

The falafels can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.

Verdict: Fluffy inside and very tasty with a good flavor from the various spices, plus a little suggestion of heat from the cayenne.